Spicy Poblano & Mushroom Quesadillas with Baby Romaine & Avocado Salad

Spicy Poblano & Mushroom Quesadillas

with Baby Romaine & Avocado Salad

Group Created with Sketch. 45 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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Tonight’s vegetable quesadillas get their enticing flavor from a combination of poblano pepper and chipotle chile paste, both known for their smoky heat. (Chefs, the chile paste packs quite a punch, so use as much or as little as you’d like.) We’re layering the vegetables with cheddar cheese between corn tortillas before melding the flavors together on the stovetop. On the side, a salad of baby romaine (yours may be green or red-tipped), avocado, and Cotija cheese balances out the rich quesadillas.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the mushrooms. Roughly chop the cilantro leaves and stems. Grate the cheddar cheese on the large side of a box grater. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; thinly slice into rounds. Place in a bowl and season with salt and pepper. Quarter the lime. Pit and peel the avocado; thinly slice lengthwise. Place in a bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Cut off and discard the pepper stem; halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add ¼ cup of water and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thickened and most of the water has cooked off. Turn off the heat and stir in half the cilantro and the juice of 1 lime wedge. Season with salt and pepper to taste.

Assemble the quesadillas:
4 Assemble the quesadillas:

Place the tortillas on a work surface. Divide half the cheddar cheese between 2 of the tortillas; top with the cooked vegetables and remaining cheddar cheese. Season with salt and pepper. Complete the quesadillas with the remaining tortillas. Rinse and wipe out the pan.

Cook the quesadillas:
5 Cook the quesadillas:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working 1 at a time, add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. Transfer to a work surface. Immediately season with salt.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the quesadillas cook, in a medium bowl, combine the lettuce, radishes, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper. Toss to combine; season with salt and pepper to taste. Cut the cooked quesadillas into quarters. Divide the salad and quesadillas between 2 dishes. Top the salad with the seasoned avocado and Cotija cheese. Garnish the quesadillas with the remaining cilantro. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the mushrooms. Roughly chop the cilantro leaves and stems. Grate the cheddar cheese on the large side of a box grater. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; thinly slice into rounds. Place in a bowl and season with salt and pepper. Quarter the lime. Pit and peel the avocado; thinly slice lengthwise. Place in a bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Cut off and discard the pepper stem; halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add ¼ cup of water and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thickened and most of the water has cooked off. Turn off the heat and stir in half the cilantro and the juice of 1 lime wedge. Season with salt and pepper to taste.

Cook the vegetables:
Assemble the quesadillas:
4 Assemble the quesadillas:

Place the tortillas on a work surface. Divide half the cheddar cheese between 2 of the tortillas; top with the cooked vegetables and remaining cheddar cheese. Season with salt and pepper. Complete the quesadillas with the remaining tortillas. Rinse and wipe out the pan.

5 Cook the quesadillas:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working 1 at a time, add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. Transfer to a work surface. Immediately season with salt.

Cook the quesadillas:
Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the quesadillas cook, in a medium bowl, combine the lettuce, radishes, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper. Toss to combine; season with salt and pepper to taste. Cut the cooked quesadillas into quarters. Divide the salad and quesadillas between 2 dishes. Top the salad with the seasoned avocado and Cotija cheese. Garnish the quesadillas with the remaining cilantro. Enjoy!